Cheese cake with caramelized apples

Description

Incredibly soft, creamy cake. I used the "Kaymak& quot; — a dairy product somewhere between sour cream, sweet cheese and butter. This cake will be perfect "Philadelphi of me."

Ingredients

Cookies

8 piece
Cream cheese

550 g
White chocolate

200 g
Cream

800 ml
Butter

30 g
Sugar

150 g
Brown sugar

70 g
Apple

2 piece
Gelatin

30 g
Black tea

300 ml
Honey

4 Tbsp

Cooking

For easy removal of the cake, I covered the bottom and sides of a split form (d=22 cm) kitchen paper.

Mix the cream with honey. Dip biscuits in butter mixture. Lay the soaked cookies in the form of the sun in split form. Let stand aside.

CREAM. Gelatin pour boiled water of room temperature, leave for 10-15 minutes for swelling.

In a small saucepan, bring almost to a boil cream, remove from heat. Add the hot cream the chopped white chocolate. Wait 30 seconds and slowly start to mix until the entire mixture is smooth. Add softened butter and beat with a blender. Then cool to room temperature.

Whisk cream cheese with sugar until fluffy. Connect cheese with melted chocolate and whisk again.

Dissolve gelatin in a water bath. Mix in 5 tablespoons cheese-chocolate with dissolved and cooled to room temperature, the gelatin and then stir to the most part of the cream.

Chilled 35% cream and whisk until fluffy and stable foam. Stir in the cream of the cream (excludes mixer, mix the cream with a spatula movements from the bottom up).

Pour over biscuit base cream. Put the cake in the fridge for 3 hours.

CARAMEL APPLES. Brew black tea without sugar, cool. Gelatin pour 5 tablespoons of tea and leave for 15 minutes for swelling. Apples peel and core, cut into cubes.

In a small pan melt the sugar until a light brown color (stir the contents of the pan is not recommended, fairly light shaking of crockery).

In this photo you can see how the sugar begins to turn caramel.

Stir in caramel apples, and cook, occasionally shaking the pan for 2-3 minutes on fire a little above average (apples should be slightly soft and not to lose inside crunchiness). Drain apples in a colander and cool to room temperature.

For the honey jelly dissolve in a water bath gelatin. Mix dissolved gelatin with tea and honey. Decorate the cake with caramelized apples.

Fill the apples with honey jelly and put the cake for 5 hours in the refrigerator.

Loosen the frozen cake from the springform ring (swipe with a sharp knife with a thin blade on the inner edge of the form).

Bon appetit!

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